VEGAN SWEET POTATO SHEPHERDS PIE
Vegan Sweet Potato Shepherds Pie! Packed with beans, vegetables, amazing spices and topped with mashed sweet potatoes. Healthy, hearty, delicious and something even your flesh-eating friends will enjoy.
Provided by Shane Martin
Categories Entree
Time 1h35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Prick sweet potatoes all over with a fork, place on baking pan, and cook for 30 minutes or until they tender enough to mash with a fork. Once the sweet potatoes are done, remove from the oven, mash with skins on, and set aside.
- Reset oven to 350 degrees for later on in the recipe.
- Preheat large nonstick pan over medium-high heat.
- When pan is ready add celery and carrots. Let cook for 2-3 minutes adding a little veggie broth if necessary to prevent sticking. Toss in the onions and let cook for another 1-2 minutes.
- Add the garlic, coriander, parsley, thyme and rosemary along with 1-2 Tbsp. of veggie stock. Allow to cook for 5-10 minutes.
- While mixture cooks, slice mushrooms and chop up the sun-dried tomatoes. (If you bought sliced mushrooms just chill for a few minutes.) Add the mushrooms, sun-dried tomatoes, and veggie stock. Let cook for about 10 minutes.
- Add the lentils and chickpeas. Mix well to combine. Taste and season with salt and pepper if desired.
- Once everything is mixed together pour into a 9×11 or 9×13 baking dish (affiliate link), spread the mashed sweet potatoes evenly over mixture. Put back in oven and bake for 10 minutes allowing the whole dish to get hot.
- Remove from oven and enjoy!
Nutrition Facts : Calories 177 calories, Sugar 6.6 g, Sodium 59.1 mg, Fat 0.9 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 6.6 g, Protein 8.7 g, Cholesterol 0 mg
LENTIL & SWEET POTATO SHEPHERD'S PIE
A colorful take on classic shepherd's pie with lentils, vegetables, and a fluffy sweet potato topping. You'll love this 10-ingredient plant-based meal!
Provided by Minimalist Baker
Categories Entree
Time 1h35m
Number Of Ingredients 16
Steps:
- Place sweet potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
- Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
- While potatoes are cooking, preheat oven to 425 degrees F (220 C) and lightly grease a 9x13-inch (or similar size) baking dish (or more baking dishes, as needed, if altering batch size).
- If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
- Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
- Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
- (If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
- In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
- Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
- Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.
Nutrition Facts : ServingSize 1 serving, Calories 273 kcal, Carbohydrate 43.6 g, Protein 12.6 g, Fat 5.7 g, SaturatedFat 0.8 g, Sodium 409 mg, Fiber 13.8 g, Sugar 13.8 g
VEGETARIAN SWEET POTATO SHEPHERD'S PIE
Time 45m
Number Of Ingredients 11
Steps:
- In a medium saucepan of boiling salted water, cover and cook sweet potatoes over medium heat until very tender, about 15 min. Drain well. Mash well; stir in milk, butter, salt and pepper.
- Preheat oven to 350°F (190°C). Stir together lentils, mixed vegetables, tomato sauce, cornstarch, thyme and garlic; spoon into two 1 1/2 cup (375 mL) baking dishes. Top with sweet potato mixture. Bake 35 to 40 min., or until golden and bubbling.
Nutrition Facts : Calories 523, Fat 8, SaturatedFat 5, Carbohydrate 16, Protein 25, Cholesterol 16, Fiber 15, Sodium 927
VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH
The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
- Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
- Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
- Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
- Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
- Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
- Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium
VEGETARIAN SHEPHERD'S PIE (CROCK POT)
Next time you buy sweet potatoes, buy a few extra to make this delicious low fat vegetarian supper. If you prefer a "meat" dish just omit the bulgar and salt, and saute 1 pound of ground beef and add it to crock pot adding it to the crock pot before adding the vegetables to the crock pot. This recipe requires a greased 5 quart (or larger) slow cooker When I made this I only used two parsnips instead of the 4 as in the instructions but huge sweet potatoes. We served this with sourdough bread and I topped mine with low-fat sour cream. I also think this would be a great veggie side dish (skipping the bulgur) to accompany chicken. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Savory Pies
Time 10h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
- To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
- Over medium heat, heat oil in a skillet for 30 seconds or so.
- Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
- Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
- Stir in mushrooms, tossing to coat.
- Stir in flour and cook stirring for another minute or so.
- Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
- Add bulgur and stir in well.
- Spread sweet potato topping over mixture.
- Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
- Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
- Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.
Nutrition Facts : Calories 186.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 432.8, Carbohydrate 36, Fiber 7.1, Sugar 6.9, Protein 5
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